When I told Colt this months Shine Supper Club challenge was sandwiches for dinner he was stoked and we decided we had to shared with you these delicious Turkey Pesto Paninis we love.
He's the pancake, waffle and sandwich specialist in our house.
I love in the summer to fill our sandwiches with fresh pesto to use up the bounty of summer basil, tomatoes, cucumbers and fresh baby lettuce.
We love these grilled but on the hottest days of the year we enjoy them equally as well cold and skip the grilling all together.
Turkey Pesto Paninis are the perfect sandwiches for a nice lunch or a light dinner and as the weather gets colder we will enjoy them with a nice warm bowl of soup but for now the sandwich alone is enough.
This sandwich starts off with a wonderful loaf of Parmesan Rosemary Focaccia Bread, any Italian Herb Focaccia will do.
You can also use whatever your favorite sandwich bread you have on hand in a pinch.
Spread one side of Focaccia bread with Pesto.
If you enjoy dijon mustard spread dijon mustard on second half of bread, if not cover second half of bread with more pesto.
Top one side of bread with Sliced Turkey.
Cover turkey with sliced tomatoes and lightly salt and pepper to taste.
Top sliced tomatoes with thin sliced red onions, if desired.
Add sliced cucumbers and drizzle lightly with extra virgin olive oil.
Top cucumbers with fresh grated parmesan cheese.
Add either fresh baby lettuce or spinach.
Cut sandwich into desired serving sizes.
Place sandwiches in a lightly greased hot grill pan or panini maker.
Use some kind of weight to press sandwiches down if using a grill pan (we use our pizza stone).
Cook just until bread is lightly brown and turn sandwiches over to toast the other side. We like the inside just barely warm so the lettuce and cucumbers stay nice and crisp.
Turkey Pesto Paninis are the perfect end to a busy day.
Other favorite Sandwich recipes we love:
- Pepperoni Grilled Cheese Sandwiches
- Bacon and Egg Grilled Cheese Sandwich
- Sharp Cheddar and Ham Grilled Cheese Sandwiches
- Philly Cheesesteak Sandwiches
Yield: 4
Turkey Pesto Paninis
Turkey Pesto Paninis Sandwich recipe is a favorite use for leftover Turkey from Serena Bakes Simply From Scratch.
Prep time: 10 MCook time: 8 MTotal time: 18 M
Ingredients:
- 1 loaf Focaccia Bread
- 4 tablespoons Pesto
- 4 Tablespoons Dijion Mustard, To Taste Or Additional Pesto
- 3/4 Pound Sliced Turkey
- 1/2 whole Large Tomato, Sliced And Seasoned Lightly With Sea Salt And Pepper
- 1/3 whole Red Onion, Sliced Thin
- 1/2 whole Cucumber, Sliced
- 1/2 tablespoon Extra Virgin Olive Oil
- 2 tablespoons Parmesan Cheese
- 1/3 cup Baby Spinach Or Baby Lettuce
Instructions:
- Slice focaccia bread in half.
- Spread pesto on one half and dijon mustard on the other half or more pesto if you dislike dijon.
- Top one half of bread with turkey, tomatoes, red onion and cucumber.
- Drizzle extra virgin olive oil over the top of cucumbers and sprinkle with parmesan cheese evenly.
- Add baby spinach or baby lettuce. Top with remaining half of focaccia bread and slice into desired serving size.
- Heat a grilling pan over medium-high heat. Lightly grease and add sliced sandwiches. Use a weight to press sandwiches down for even grilling, we use our pizza stone. When lightly brown turn sandwiches over and brown the other side.
- Serve immediately.
Calories
518.43Fat (grams)
28.36Sat. Fat (grams)
4.51Carbs (grams)
43.54Fiber (grams)
3.38Net carbs
40.17Sugar (grams)
6.68Protein (grams)
24.38Sodium (milligrams)
1956.05Cholesterol (grams)
56.73The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.
©2013 Serena Bakes Simply From Scratch
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